Optimization of Enzymatic Hydrolysis Conditions of Grass Carp Visceral Proteins by Response Surface Methodology

doi:10.7506/spkx1002-6630-201510009

FOOD SCIENCE

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Optimization of Enzymatic Hydrolysis Conditions of Grass Carp Visceral Proteins by Response Surface Methodology

CONG Yanjun1,2, YU Xiaofeng1,2, CHEN Shu1,3

1. College of Food Science, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Key Laboratory for
Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; 3. Beijing Higher Institution Engineering
Research Center for Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China

Online:2015-05-25 Published:2015-05-08

Abstract

Abstract:

The hydrolysis conditions of defatted visceral waste proteins of grass carp with papain were optimized by the
combined use of single factor method and response surface methodology. An enzyme dosage of 33 015 U/g, a hydrolysis
temperature of 62.35 ℃, a hydrolysis time of 5.37 h and initial pH 7.9 were found to be optimal for the hydrolysis of visceral
proteins of grass carp. Under these conditions, the degree of hydrolysis (DH) was 44.48% with a peptide yield of 19.68%,
and the hydrolysate had a medium umami taste.

Key words: grass carp viscera, protein, hydrolysis, response surface methodology, optimization

CLC Number:

S254.9

CONG Yanjun1,2, YU Xiaofeng1,2, CHEN Shu1,3. Optimization of Enzymatic Hydrolysis Conditions of Grass Carp Visceral Proteins by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201510009.

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Optimization of Enzymatic Hydrolysis Conditions of Grass Carp Visceral Proteins by Response Surface Methodology

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